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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Stuffing Recipe

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This recipe for Stuffing is from The Southwest District 2010 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 bag of hard stuffing croutons
1 Ib. sausage (country or breakfast)
1 c. finely chopped onion
1 c. finely chopped celery
3 eggs, beaten
2 T. sage
1 can chicken broth
1 stick margarine
salt and pepper
1/2 c. milk, if needed
Directions:
Directions:
Brown sausage, drain and crumble. In the same pan, melt margarine and lightly sautee onion and celery (5 minutes). In a large bowl, mix croutons, sausage, onion, celery, margarine, broth, eggs, sage, salt and pepper. Cook 1 hour at 350º. I would recommend cooking this in an oven safe corningware dish. Be sure to use Pam on your dish!

 

 

 

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